Cranberry Maple Compote
This sweet-tart compote is an unusual topping for pancakes. It will keep in the refrigerator for up to a week.
Source: Martha Stewart Living, December/January 1992/1993
- 1 cup fresh cranberries
- 1 cup pure maple syrup
Combine cranberries and syrup in a small saucepan. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. Serve warm over Cornmeal Pancakes.